Lasagna. Thick noodles, layers of cheese, sauce, more layers of cheese. Comes with a side of steaming hot guilt. Oh, did I ruin it? Sorry. Yeah. Typical lasagna is heavy, full of lots of cheese, meat, and white starches. Hey, that’s totally fine in moderation, I’m all for it. However! I have discovered (thank you, American Heritage Cooking) a wonderful guilt-free whole-wheat vegetarian lasagna. Before you turn your nose up, IT TASTES GOOD. It tastes good by my standards, it tastes good by HUNGRY’S standards. That’s when you know it’s good. He takes his cheesy pastas seriously and I kid you not when I would catch him continually digging into the dish of lasagna heaven. I could eat this lasagna without feeling like a ball of cheese after who needed to be rolled to bed. I ate it, I felt great, and then I ate it the next night.
Aside from the healthiness, I was worried about the difficulty. I don’t think I had ever made lasagna before on my own. But really, the hardest part was chopping up the vegetables! So yeah, not too bad. It’s just layers. Layers of the best stuff of life. So yeah, let’s dig in.
- 1 box whole-wheat lasagna pasta, cooked
- 1 zucchini, sliced long
- 1 yellow squash, sliced long
- 2.5 cups sliced mushrooms
- 10 oz ricotta
- 4 oz shredded parmesan
- 2 cups tomato sauce
- 10 oz shredded mozzarella (fresh is better)
- 1/4 cup basil, chopped
- 1/8 cup oregano, chopped
- 1/8 cup cilantro, chopped
- Preheat oven to 350 degrees F.
- Grease that dish.
- Mix the fresh, chopped herbs with ricotta.
- Slice vegetables.
- Place a layer of overlapping lasagna noodles (make sure you cook them in salted boiling water first) and then spread a third of the ricotta mixture on top.
- Layer your zucchini and squash in one layer and then mushrooms in another. Remember, you are using the cooked lasagna strips as layers.
- Top the vegetable layers with sauce.
- Add a final layer of mozzarella and parmesan. You want it CHEESY, right?
- Put in oven to cook for 50 minutes.
BONUS PUPPY PIC
Great info!